Ingredients:

  • 1.5 lbs skirt steak or flank steak, trimmed
  • 3 tbsp neutral oil (avocado or vegetable)
  • 1/4 cup fresh lime juice
  • 1 tbsp soy sauce
  • 1 tsp honey or brown sugar
  • 4 cloves garlic, minced
  • 1 tbsp chili powder
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1/2 tsp dried oregano
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 3 large bell peppers (red, yellow, green), sliced into 1/4 inch strips
  • 1 large white onion, sliced into wedges
  • 1 tbsp high-smoke point oil
  • 1/4 cup fresh cilantro, chopped
  • 1 lime, cut into wedges
  • 8 flour tortillas, warmed

Instructions:

  1. Whisk together the lime juice, 3 tbsp oil, soy sauce, honey, minced garlic, chili powder, cumin, paprika, oregano, salt, and pepper in a large bowl. Submerge the steak in the marinade for 30 minutes to 4 hours.
  2. While the steak marinates, slice the bell peppers and onions into uniform strips.
  3. Heat a 12-inch cast iron skillet over high heat until it begins to wisp smoke.
  4. Remove the steak from the marinade, pat slightly dry, and sear in the hot skillet for 3–5 minutes per side until an internal temperature of 130°F (54°C) is reached.
  5. Transfer the steak to a cutting board and tent loosely with foil. Let it rest for 10 minutes.
  6. Add the remaining 1 tbsp of oil to the same skillet. Sauté the peppers and onions for 4–6 minutes until soft and charred at the edges.
  7. Identify the grain of the meat and slice thinly at a 45-degree angle against the grain.
  8. Return the sliced steak to the skillet with the vegetables, toss quickly to combine, and serve immediately with warm tortillas and garnishes.